Snake bean and kumera couscous

Name: Snake bean and kumera couscous
Cook time: 30 min
Ingredients: 500g kumera, peeled and cut into chunks; 3 tbsp extra virgin olive oil; 1 cup couscous; ½ bunch snake beans, cut into 3-4cm lengths; ½ cup flat-leaf parsley leaves; ½ cup plain yoghurt; 1 tsp honey; 1 tsp ground cumin; ¼ cup vinaigrette dressing

Lynne Mullins

October 19, 2011

Time:< 30 mins

Snake bean and kumera couscous

Ingredients

500g kumera, peeled and cut into chunks
3 tbsp extra virgin olive oil
1 cup couscous
½ bunch snake beans, cut into 3-4cm lengths
½ cup flat-leaf parsley leaves
½ cup plain yoghurt
1 tsp honey
1 tsp ground cumin
¼ cup vinaigrette dressing

Method

Pre-heat oven to 220C. Put Kumera in a baking dish and toss with olive oil. Roast for about 30 minutes or until cooked and tender.
Put couscous in a medium bowl and pour over one cup of boilingwater. Stir, cover and rest for five minutes (or untilwater is absorbed) then fluff up with a fork.
Cook snake beans in lightly salted boilingwater for two to three minutes then refresh under
cold water and drain. Combine kumera, couscous, snake beans and parsley in a large bowl.
Combine yoghurt, honey, cumin and vinaigrette in a bowl and mixwell. Pour over couscous and toss gently. Great with barbecued sausages.

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